Description

Crispy Fried Brussels Sprouts with Lemon Aioli offers a delightful twist on a classic vegetable. Coated in a flavorful batter with panko breadcrumbs and Parmesan cheese, these Brussels sprouts are fried to golden perfection, resulting in a crunchy exterior and tender interior. Served with a zesty lemon garlic aioli, this appetizer or side dish is perfect for sharing and elevates the humble Brussels sprout to a crowd-pleasing treat.

Ingredients

Scale

For the Crispy Brussels Sprouts

1 pound Brussels sprouts, trimmed and halved
1 cup all-purpose flour
½ cup panko breadcrumbs
¼ cup grated Parmesan cheese
¼ teaspoon garlic powder
¼ teaspoon onion powder
Salt and pepper, to taste
1 egg, beaten
Vegetable oil for frying

For the Lemon Aioli

½ cup mayonnaise
1 tablespoon lemon juice
1 clove garlic, minced
¼ teaspoon Dijon mustard
Salt and pepper, to taste

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Instructions

Make the Batter: In a shallow bowl, whisk together all-purpose flour, panko breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, salt, and pepper until evenly combined.
Prepare the Brussels Sprouts: Dip each halved Brussels sprout into the beaten egg, then dredge it through the flour and breadcrumb mixture, ensuring that each piece is coated evenly on all sides.
Fry the Brussels Sprouts: Heat vegetable oil in a deep fryer or large, heavy-bottomed pot to 350°F (175°C). Carefully place the coated Brussels sprouts into the hot oil in batches to avoid overcrowding. Fry for 3 to 4 minutes, or until they are golden brown and crispy on the outside. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.
Prepare the Lemon Aioli: In a small bowl, combine mayonnaise, lemon juice, minced garlic, Dijon mustard, salt, and pepper. Stir well until the mixture is smooth and well blended.
Serve: Plate the crispy fried Brussels sprouts and serve immediately alongside the lemon aioli for dipping, ensuring the best texture and flavor.

Notes

Ensure the oil temperature remains steady at 350°F to achieve crispy sprouts without absorbing excess oil.
Using panko breadcrumbs gives extra crunch compared to regular breadcrumbs.
You can prepare the lemon aioli ahead of time and refrigerate it for up to 2 days.
For a gluten-free version, substitute all-purpose flour and panko with gluten-free alternatives.
Be careful not to overcrowd the frying oil to maintain crispiness and even cooking.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Appetizer
Method: Frying
Cuisine: American